From Homepage August 7,
2007
It's finally here! As true
aficionados of this very distinct and quite delicious northwest native
shrub all know...
IT'S HUCKLEBERRY SEASON!
Grab your pails and head
for the garden. No hucks of your own? Don't despair--there are berries
galore as near as your closest wilderness area.
If you've a friend who's a
huckleberry hound, you can ask them where they go. They may not tell
you, though. The location of their favorite patches are likely kept a
close secret. Try offering to furnish transportation and lunch and then
take them to dinner afterwards. It might work.
Or you could try figuring
it out yourself. All hucks don't like the same kind of habitat so
wherever you are there may be some growing wild not too far away.
As a last resort you could
follow a bear because they're huck's biggest fans. Use extreme caution if
you choose this option. Bears are just not good at sharing! (This is a
joke--DO NOT FOLLOW BEARS!--very dangerous!)
HUCKLEBERRY RECIPES
Should you be so fortunate
as finding Wally's very favorite northwest native fruit, here are some
recipes to try, courtesy of the U.S. Forest Service.
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Huckleberry Muffins
1 cup huckleberries
1/2 cup brown sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
4 tablespoons margarine, melted
1 teaspoon vanilla
1/4 cup milk
1/4 cup syrup
Combine sugar and
huckleberries. Stir in flour, baking powder and salt. In a separate
bowl, beat together eggs, milk, vanilla, margarine and syrup. Combine
the two mixtures, using a fork to stir. Do not over mix. Fill
well-greased muffin tins, three quarters full. Bake at 450 degrees F.
for 20 to 25 minutes.
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Huckleberry Pancakes
3/4 cup plus
1 tablespoon unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons sugar
1 cup buttermilk
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter,
melted and cooled
1-1/2 cups huckleberries
2 cups sliced fresh strawberries, for garnish
Confectioners' sugar
Warm maple syrup
Sift together the flour,
baking soda, and salt into a medium size mixing bowl. In a small bowl,
lightly beat the egg with the sugar, then stir in the buttermilk,
vanilla, and 2 tablespoons of the melted butter. Add the liquid
ingredients to the flour mixture and stir until just moistened. The
batter should have the consistency of thick cream with some lumps. Do
not overmix. Heat a large griddle or 2 large non-stick skillets over
medium-high heat, then brush each lightly with some of the remaining
melted butter. Gently drop the batter into the skillets by heaping
tablespoonfuls, 2 inches apart. Press a few huckleberries into each
pancake and cook until the undersides are golden brown and bubbles are
breaking on top, about 1-1/2 minutes. Turn and cook 1-1/2 minutes longer
on the other side. Keep the pancakes warm in a low oven as you cook the
rest of the batter. Divide the pancakes among warmed plates and top with
the strawberries. Sprinkle with confectioners' sugar and serve with warm
maple syrup.
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Huckleberry Crisp
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon lemon juice
4 cups huckleberries, sweetened
1 cup huckleberry juice (drained from fruit)
Combine sugar, cornstarch,
salt and spices in a saucepan. Add lemon and huckleberry juices and stir
until smooth. Cook over low heat until thickened and clear, stirring
constantly. Stir in huckleberries and pour into a greased baking dish.
Topping:
1/3 cup butter or margarine
1 cup brown sugar, firmly packed
2 tablespoons flour
3 cups corn flakes
Melt butter in a saucepan.
Combine sugar and flour and add to butter. Cook, stirring constantly
over low heat for 3 minutes. Add cornflakes mixing quickly until they
are coated with syrup. Sprinkle over the huckleberry mixture and bake at
400 degrees F. for 30 minutes or until topping is crisp and golden
brown. Serve warm or cold.
There are many reasons to
go huckleberrying. It's good exercise, it's good family fun, berry
pickers carry on the 14,000-year-old Native American berry picking
tradition and, most important, you can eat what you pick. |